SERVES: 8 TIME: 1 hour
Texture is the most crucial thing when replicating seafood and the easiest thing to get totally wrong. We think this recipe is a shore-fire winner, with a crunchy outer shell and flaky ‘fishy’ middle.
The secret behind the proper crunch is in the breadcrumbs, we bought that really fancy multigrain bread that your mum buys on Sunday mornings, opened the bag and let it go a little stale overnight then blitzed it in the processor the next morning. Make sure you check the label, most breads don’t contain eggs or dairy but some commercially prepared breads might include whey protein or eggs as stabilisers so always read the label.
- Drain your artichokes and finely chop them. Throw them in a mixing bowl with all of the other ingredients.
- Mix well with a wooden spoon or you can use your hands you filthy animals. You will start to see the artichoke break apart slightly and become a flaky texture which is exactly what we want.
- We shaped ours, with a fancy metal circle to get good equal portions, and then popped them in the fridge until we were ready to coat.
- Dash about a cup and a half of vegetable oil into a large skillet or pan.
- While this heats lay out three shallow dishes as your crumbing station. In one put your almond milk, one your breadcrumbs and the other your flour.
- Just like a crispy crab cake conveyor belt, gently place your perfect patties into the almond milk, covering either side, then the flour and then the breadcrumbs. Repeat.
- Fry between 3 and 4 at a time until they are golden brown and flip halfway through. It should take around 4 minutes. Once cooked place them on a plate with a paper towel to let some of the excess oil soak off.
We served ours with our sexy samphire quinoa salad, crisp cucumber, homemade aioli and sriricha topping which is highly recommended. But you could just hoss a ton of sauce on them and go at them with your hands you savages.